Venetian-style Poultry Liver
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 onion (s)
- 300 g turkey liver or chicken liver
- 0.5 teaspoon ½ flour
- 1 tablespoon clarified butter
- 1 sprig sage
- liter ⅛ red wine
- liter ⅛ poultry stock
- liter ⅛ whipped cream
- salt and pepper
- 2 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Cut the onions into rings. Clean the liver, cut it into pieces and dust it lightly with flour. Heat the clarified butter in a non-stick pan and fry the liver for about 1 minute on each side, remove. Braise the onions in the frying fat, turning them frequently. Add the sage leaves and sauté briefly. Steam off with balsamic vinegar, pour in red wine and stock, let boil uncovered for approx. 1 min. Stir in the cream, season with salt and pepper. Put the liver back in the pan with the onions and stew everything for another 3 minutes.
- With polenta or baguette, lamb`s lettuce and a light red wine.
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